Scuffin (noun): A baked good that lives in the dreamy, tasty limbo land of scone and muffin.
The inspiration for this recipe was from a dairy free pumpkin donut recipe, which I adapted to make gluten free and vegan. The result was tasty but definitely no doughnut. They were hard to define and after an office meeting (chat), it was decided they were somewhere between muffin and scone but yummy nonetheless. They are dunked in a buttery, cinnamon topping and smell divine.
Ingredients: (Makes 12)
For the scuffins:
- 0.5 cup of sugar
- 0.5 cup of vegan margarine, melted
- 0.5 cup of coconut oil, melted
- 0.25 tsp of of ground nutmeg
- 0.25 tsp cinnamon
- 0.5 tsp of vanilla extract
- 0.5 tsp of salt
- 0.5 cup of almond milk (or any dairy free milk)
- 0.5 cup of pumpkin purée
- 1 tsp of baking powder
- 0.25 tsp baking soda
- 1 cup of gluten free flour
- 0.5 tsp of xantham gum (omit if using plain flour)
For the topping:
- 3 tbsp of vegan margarine, melted
- 2 tsp of cinnamon
- 0.25 cup of sugar
- Preheat the oven to 200°C and grease a muffin tin.
- Place the melted margarine and coconut oil in a mixing bowl and stir in the sugar, nutmeg, cinnamon, vanilla and salt.
- Stir in the almond milk and pumpkin purée, mix until well and evenly combined.
- Next, add the flour, xantham, baking powder and soda and keep stirring until a well mixed batter forms.
- Spoon the batter into the muffin tin and bake for 10-12 minutes. They are cooked when an inserted skewer (in the centre) comes out clean.
- Leave them to cool for a few minutes before transferring to a cooling rack to cool completely.
- Whilst they are cooling, prepare the topping. Melt the butter in a small bowl and stir in the cinnamon and sugar.
- Dunk each scuffin, upside down, in the topping.
- Serve and enjoy!